Recipe of Quick Pan fried seabass fillets on a bed of citrus broccoli

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We hope you got insight from reading it, now let's go back to pan fried seabass fillets on a bed of citrus broccoli recipe. To make pan fried seabass fillets on a bed of citrus broccoli you need 8 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to cook Pan fried seabass fillets on a bed of citrus broccoli:

1. Get 2 of X 100g fillets of seabass.
2. Use 1 of broccoli.
3. Take 1 of lemon.
4. Take 1 of orange.
5. Provide 6 of anchovies (tinned).
6. Prepare 3.5 tbsp of capers (jarred).
7. Provide 5-6 tbsp of extra virgin olive oil.
8. Use of Salt and pepper.

Instructions to make Pan fried seabass fillets on a bed of citrus broccoli:

1. Cut top, bottom and skin from orange.
2. Segment and pith..
3. Squeeze juices out the segments.
4. Score seabass fillets 6-7 times and season with salt and pepper..
5. Chop broccoli into medium sized florets. Wash and boil in slightly salted water for 2min until cooked..
6. Drain and put in hot frying pan to scorch out the extra moisture. Put orange pulp into pan. Reduce to medium heat..
7. Remove from pan after 10-20seconds. Drizzle orange juice and 2 tbsp extra v olive oil on top then set aside..
8. Wipe clean pan. Heat pan add 2-3 tbsp extra v olive oil. When hot add fillets of fresh seabass skin side down, push down onto pan so skin doesn't curl up. Reduce to medium heat and cook for 3-4 minutes undisturbed..
9. Turn fillets around and baste fillets, whilst letting them cook for 2 minutes. When cooked remove and put onto warm plate. Baste with remaining oil from pan..
10. Put capers and anchovies into pan.
11. Cooked for 3 minutes till crispy then add half of a lemon juice and some lemon zest cook for 30s-1m longer.
12. Plate up and enjoy.

I'm definitely going to try and get some beautiful fillets, that look just Served it on a bed of mashed potatoes and had oven-baked broccoli 🥦 on the side! Lay the sea bass fillets into a shallow glass or ceramic dish and pour over the seabass marinade. Lightly coat the base of a non-stick frying pan with olive oil then place the pan over a medium-high heat. Once the pan is hot, season the fillets with salt and place in the pan skin-side down. Season the fillets with some salt and pepper.

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